Stone VS parchment paper on stone?
I getting ready to make my first pizza and have a question about using a stone vs parchment paper on stone. Is there a big difference?
I have an inexpensive stone I use for breads and I tried a store bought pizza directly on it and it stuck. Even my bagels stuck, so I use parchment paper and have no problems at all. But I wonder if the pizza crust won't be as good as it could be if I don't use the paper?
Another question I have, while I'm asking, I notice the gas in my oven seems to go off/on more often with the stone..possibly it's my imagination? I suppose I'm asking are there any possibly bad side effects to your oven using a stone?